Cheesy Garlic Bread

Ingredients

• To tasteBaguette
• 57 g (¼ cup)Butter
• 30 ml (2 tbsp)Olive oil
• A pinchSalt
• 2.5 ml (½ tsp)Paprika
• 2 pinches, to tastePepper
• 5 ml (1 tsp)Garlic powder
• ⅓ bunchParsley, finely chopped
• About 150 g (1½ cups)Grated cheese
• To taste, optionalExtra grated cheese, parsley and red chilli for topping

Instructions

1. 1

   Cut the baguette

   Cut the baguette in half lengthways and set the two pieces aside.

2. 2

   Mix the topping

   Put the butter, olive oil, salt, paprika, pepper, garlic powder, chopped parsley and grated cheese in a bowl. Mix until the ingredients form a paste.

3. 3

   Spread the mixture

   Spoon the mixture over the bread and spread it evenly across both halves.

4. 4

   Add the garnish

   Scatter extra cheese and parsley over the top, adding red chilli if you like.

5. 5

   Bake until golden

   Heat the oven to 175°C and bake the bread for 15 minutes, until the cheese is golden.

What is cheesy garlic bread?

Cheesy garlic bread is a simple baked bread topped with a savoury mixture of garlic, fat, herbs and cheese. Garlic bread is popular in many places as a side dish, especially alongside pasta and other Italian-inspired meals.

This version uses garlic powder and a butter-and-oil paste spread over baguette halves. The cheese mixed into the topping gives it a cohesive, savoury finish, while the extra cheese on top can form a browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 18g protein, 46g carbs, 25g fat.

The baguette supplies most of the carbohydrates, while the butter, olive oil and cheese contribute much of the fat; the cheese also provides most of the protein. Serve a piece with salad or vegetable soup to add vegetables to the meal.

Choosing the bread and cheese

Baguette: its long shape gives you plenty of surface for the topping and makes the bread easy to cut into portions. A loaf with some crust helps it hold its shape under the buttery mixture.

Cheese: grated cheese is easy to mix into the paste and scatter over the top. A good melting cheese gives the finished bread a soft, savoury layer.

Getting the topping right

Soft butter: use butter that is soft enough to combine smoothly with the oil and seasonings. If it is very firm, it may be difficult to spread evenly.

Even mixing: stir until the cheese and seasonings are distributed through the paste. This helps each bite get a similar balance of garlic, herbs and cheese.

Spreading it evenly

Coverage: spread the mixture across both cut surfaces, reaching close to the edges. An even layer helps the bread bake consistently rather than leaving some sections bare and others heavily coated.

Garnish: add the extra cheese, parsley and optional chilli after spreading the paste. Keep the topping fairly even so it browns across the bread.

How to tell when it is ready

Bake the bread at 175°C for 15 minutes, as directed. Look for melted cheese with golden patches, and check that the edges of the baguette are crisp without becoming too dark.

Ovens can vary, so keep an eye on the bread towards the end of the stated baking time. Let it rest briefly before cutting, as the hot topping can be soft straight from the oven.

Serving ideas

Serve the baguette warm, cut into slices or smaller pieces for sharing. It works well alongside tomato soup, a green salad or a pasta meal.

For a more balanced plate, pair a modest piece with a vegetable-rich soup or salad. The bread is rich and filling, so it can also be served as part of a spread with lighter sides.

Recipe notes & tips

• Soften the butter before mixing so it combines easily with the olive oil.
• Spread the topping right to the edges for an even flavour across each half.
• Use freshly chopped parsley for a brighter herbal note.
• Watch the bread closely near the end of baking, as cheese can brown quickly.
• Cut the baguette into portions after baking for easier sharing.

Variations

• Add chilli: sprinkle red chilli over the top for a little heat.
• Use fresh garlic: finely grate garlic and mix it into the paste in place of some garlic powder.
• Try another cheese: use a different good-melting grated cheese for a change in flavour.
• Add herbs: mix another soft herb into the topping alongside the parsley.
• Make it crispier: bake the bread cut-side up until the edges are crisp and the cheese is golden.

Common mistakes to avoid

• Cold butter: it can leave lumps in the topping; soften it before mixing.
• Uneven spreading: bare patches miss out on the topping; cover both halves from edge to edge.
• Too much topping in one spot: it can bake unevenly; spread the paste into a consistent layer.
• Overbaking: the cheese and bread can become too dark; check closely towards the end of the 15 minutes.
• Cutting too soon: the hot topping may slide off; let the bread rest briefly before slicing.

How to store

Keep leftover bread in an airtight container in the fridge for up to 2 days. Reheat in an oven at 175°C until hot; the bread may be less crisp after storage.

Frequently asked questions